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Chef Irene Chapski • Carnaval Brazilian BBQ
PRO TIPS Brazilian barbeque , or churrascaria , is the art of cooking meat over flame , often on a rotisserie . As the meat cooks , turning the spit prevents all those delicious juices from dripping out , resulting in super-succulent cuts with a light char sealing the outside . The key to perfect churrascaria is knowing when and how much to salt ; fatty capped picanha steak is heavily salted , curing the meat while cooking to create a tender texture , while Carnaval ’ s pork sirloin gets its flavour from an herb and spice heavy rub with only a pinch of salt .
Pork Sirloin with Sumac Honey Dijon Glaze
A glaze made with vibrant red sumac gives this pork its luscious colour . The spice can be found at bulk barn .
INGREDIENTS 2 Tbsp chilli powder 2 Tbsp paprika 1 Tbsp sumac 2 Tbsp garlic powder 2 Tbsp onion powder 1 / 2 tsp canola oil 1 / 4 cup grainy Dijon mustard 1 / 2 cup honey 1 / 2 tsp salt 1 lb pork sirloin
METHOD 1 . Combine all ingredients except for pork to create a glaze . Mix well . Mixture should have the consistency of a paste ; if too thick , add 1 Tbsp water and mix well . 2 . Rub over pork and marinate in glaze overnight . Reserve some glaze for cooking . 3 . Skewer pork on a rotisserie spit or grill flat on the barbeque until interior is pale pink . Brush extra glaze on at the beginning of grilling to keep the colour vibrant .
Yield 1 lb pork sirloin
Picanha Steak
Picanha refers to the fat-ridged cap of meat at the tip of the sirloin and is a specialty of Brazilian barbeque . This rare cut is stocked at Miller ’ s Meat Market .
INGREDIENTS 6-8 oz cut picanha steak coarse salt
METHOD 1 . Traditionally picanha is cooked by continually salting the meat as it cooks . For best flavour , begin by salting the meat the night before . 2 . When ready to cook , rinse the salt off the meat . The steak can be bent into a C shape and skewered to be cooked on a rotating spit , or cooked flat on the barbeque . 3 . Barbeque for about 30 minutes to reach perfect medium rare . Slow cooking yields the most tender result , as the salt and fat act together to retain juices . Continue to add salt while on the barbeque . For a more heart healthy option , use ( low sodium ) potassium salt . 4 . Remove pichanha from heat and slice , gaucho style , with a sharp knife .
Yield 6-8 oz picanha steak
ciao ! / june / july / two thousand seventeen 21